Bedienungsanleitung BEKO BBCW13400X (Seite 39 von 108) (Deutsch, Englisch)

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Liquid content

• As microwaves are sensitive against li-

quids, liquid content will effect the cooking

time. Meals with natural liquid ingredients

(eg. vegetables, fish and poultry) will cook

faster and easier. It is recommended to

add water when cooking dry foods such

as rice and legumes.

• It should be noted that the microwave re-

moves moisture, so before cooking drier

items such as certain vegetables, you

should soak them with a little water or

wrap them so that they retain their mois-

ture.

• When cooking foods that contain very little

water (like defrosting bread, popping pop-

corn), evaporation happens very quickly. In

this case, the oven works as if it is empty

and the food may burn. In such a case,

the oven and the container may be dam-

aged. Therefore, only set it to the required

cooking time, and keep a close eye on the

oven during the cooking process.

Steam

• Moisture in food can sometimes cause

steam to form inside the oven while it is

operating. This is normal.

Sugar

• Follow the recommendations in the mi-

crowave recipe book when making dishes

with a very high sugar content, such as

puddings and pies. If you exceed the re-

commended cooking time, it may cause

the food to burn or damage the oven.

Food density

• Lighter, porous foods like bread and cake

will cook faster than heavier, dense foods

like roasts and stews. Be careful when

heating porous items without hard, dry

surfaces in the microwave.

Bone and fat content

• Bones transmit the heat and fat cooks

faster than the meat. When cooking

pieces of meat that contain bone and fat,

make sure they are spread equally and are

not over cooked.

Color of the dish

• Meat or poultry that has been cooked for

fifteen minutes or longer will darken slightly

with its own fat. To prepare a quickly-

cooked meal with an appetizing and toasty

look, you can coat it with barbecue or soy

sauce. If you use a small amount of this

sauce, it will not affect the taste of the

food itself.

Reducing the internal pressure of food

• Most food are covered with skin. As they

cook, pressure builds up inside them and

this can cause them to burst. To prevent

this, the skin must be punctured with a

fork or knife. You should apply this pro-

cess on potatoes, chicken livers, mussels,

egg yolks, sausages, and certain types of

fruit and vegetables.

Turning and stirring of pieces while

cooking

• Stirring is important while cooking with mi-

crowave. While cooking in a regular man-

ner, food are stirred so that they do not

mash together. While cooking in a mi-

crowave on the other hand, the food are

stirred to ensure that the heat spreads it

equally. As the outer layer will heat faster

than the inside, always stir from the out-

side in.

• Large, long pieces such as roasts and

whole poultry should be turned over to en-

sure even top and bottom cooking. Thus

you may also need to turn cut meat and

chicken over.

• Turning and stirring the pieces while cook-

ing is important to ensure they are cooked

evenly throughout.

Different cooking times

• Initially, always try the minimum cooking

time and control if the meal is ready or not.

The cooking times given in this manual are

close estimates. Cooking times may vary

depending on the size and type of food

and container.

Waiting time

• Let the food sit for a while after taking it

out of the oven. When defrosting, cooking

and reheating, letting the pieces sit for a

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